Daniel Vaughn

Apr 16, 2019 — By Daniel Vaughn

The new Ponder food trailer is selling far more brisket chopped than sliced, but that’s just fine by pitmaster Brendan Lamb.

Apr 11, 2019 — By Daniel Vaughn

It’s not a barbecue joint, but Rich Vana’s restaurant serves a smoked pork belly pastrami on house-made bread that’s worth the trip.

Apr 10, 2019 — By Daniel Vaughn

Several BBQ joints will soon get their first Bison Smokers from the students at Forney High's metal shop.

Apr 4, 2019 — By Daniel Vaughn

Plus: Why is there only one black pitmaster in the BBQ Hall of Fame?

Apr 4, 2019 — By Daniel Vaughn

New owners and the longtime pitmaster improve upon tradition at this Greenville joint. Even the Ernie Burger is better.

Apr 1, 2019 — By Daniel Vaughn

The barbecue history of Southeast Texas has been entwined with links for as long as it’s had a dining culture. Legendary joints like Patillo’s Bar-B-Q have been making all-beef sausages stuffed in beef casings for over a century, and a dozen or so link shops carry on the…

Mar 29, 2019 — By Daniel Vaughn

Mark Albright found more than he expected, including love, when he opened his joint at a former tire shop in Beasley.

Mar 26, 2019 — By Daniel Vaughn

The Houston joint not only excites diners with its experimentation, but it gets the barbecue basics right too.

Mar 21, 2019 — By Daniel Vaughn

Robert Crivellari leads the way at his El Campo joint, with moist and tender brisket and delicious smoked chicken and turkey.

Mar 21, 2019 — By Daniel Vaughn

Plus: Lawmakers file a new bill regarding scales at barbecue joints and other food locales.